italian chicken satay with olives

125 mL Western Classics balsamic vinegar ½ cup
30 mL Western Family Dijon mustard 2 tsbp
3 large garlic cloves, minced 3
3 mL each dried basil and oregano ½ tsp
freshly ground pepper
30 mL Western Family extra virgin olive oil 2 tsbp

Skewers:
1 kg whole boneless chicken breasts 2 lbs
48 wooden skewers (8"/20 cm long) 48
96 pitted, spicy olives 96
fresh rosemary for garnish

1. To make marinade, combine all ingredients in a medium-sized bowl. Whisk to blend well.

2. Trim all visible fat from chicken. Cut across the grain into ¼" (0.6 cm) strips. Each breast should deliver about 8 strips.

3. Stir chicken into marinade and refrigerate for up to 12 hours.

4. Soak wooden skewers in water for 30 minutes before using.

5. Weave a strip of chicken onto soaked skewers, interlacing with 2 olives in between threading.

6. Preheat broiler or grill. Broil about 10 minutes, turning occasionally until chicken is no longer pink in the centre. Baste with marinade during grilling but discard any unused marinade after.

7. Serve warm on a heated platter garnished with fresh rosemary and grapes.

Makes about 48 skewers.

Nutritional Analysis:
Calories 36 Protein 3.6 g Fat 1.9 g Carbohydrate 1.2 g Fibre 0 g